Matar Mushroom Curry Recipe

Indian cuisine has a huge list of delicious curries, Matar Mushroom curry is also one of those recipes which are so tempting and delicious when it cooked in the gravy of onion, tomatoes and garlic. This Matar mushroom dry curry recipe is a special treat for any busy weekday with phulkas or tawa paratha or with other specialties like a dry sabzi like Makai Wali Bhindi and a dessert like Mini Key Lime Pie on a weekend too. Course : Dinner Ingridients : 1/2 cup Button mushrooms , diced (canned or store-bought fresh mushrooms) 2 cups Green peas (Matar) , boiled 1 Onion , finely chopped 2 Tomato , pureed 2 teaspoons Ginger Garlic Paste 1/4 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Red Chilli powder 1/4 teaspoon Garam masala powder 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) 1/2 teaspoon Tomato Ketchup , or sugar can be used 2 tablespoons Fresh cream Oil , to cook 1 tablespoon Coriander (Dhania) Leaves , chopped, for garnishing Salt , as per need Instructions To begin Matar Mushroom Curry, heat oil in a pan and add cumin seeds and let them splutter.After they splutter, add the chopped onions and fry them till light brown on medium heat.Once done add ginger garlic paste and sauté it till cooked.After this add tomato puree and salt and cook for 2 minutes until combined.Then add all the spices like the coriander powder, turmeric powder, red chilli powder and garam masala and saute for about 2-3 minutes.Next add the green peas and mushrooms and mix them well. Cook for another 5-6 minutes till water from the mushrooms have evaporated.Once done add kasoori methi and some water to cook till the peas are cooked.Once the peas are cooked add fresh cream and mix well to combine.Turn off the heat. Transfer the Matar Mushroom Curry into a serving bowl garnish with chopped coriander leaves and serve.Serve Matar Mushroom Curry with whole wheat phulkas, tawa paratha or any other flatbread like Besan & Atta Ki Roti.